Recipe Can be found @ Zesty South Indian Kitchen
What you need
All purpose flour: 1 ½ cup
Sugar: ¾ cup
Banana: 1 no
Plantain: 1 no
Mango: 1 no (chopped into small cubes)
Eggs; 2 no (I used one whole egg and one egg white)
Pistachio: 1/3 cup (lightly toasted and crushed)
Milk: ¼ cup ( I used 2 %)
Canola oil: 1/3 cup
Baking powder: ¾ teaspoon
Baking soda: ¼ teaspoon
Powdered nutmeg: ¼ teaspoon
Salt: ½ teaspoon
Cardamom: 2 pods
Vanilla: 1 teaspoon
How I made
Preheat oven 350 degree Fahrenheit Grease and flour the bottom and sides of a 9 inch Cake Pan.Line the bottom with parchment paper.
Mash the banana and plantain with a fork and set aside. Chop the mango into small pieces and keep aside. In a small pan slightly toast the pistachio and crush them and set aside.
In a large bowl sift together flour, baking soda, baking powder, ground cardamom, ground nutmeg, and salt. Keep aside.
In a medium bowl beat egg with sugar and milk and add oil and mix everything incorporated well. Gradually add wet ingredients to dry ingredients and mix everything well.
Finally fold in mashed bananas and chopped mango gently and add toasted and crushed pistachio and fold once again gently.
Pour the batter into the prepared pan and smoothen the tops with a spatula.
Bake for 45 minutes or until skewer comes out clean.
Cool the cake in the pan for 5 minutes and remove it and cool in the wire rack for another 1 hour.
Enjoy as much as you wish.